Sunday, February 10, 2013 - Decanted overnight, rebottled in the morning, consumed at dinner the next day over ~2 hours. At first open, this was a little harsh, but the extended decant helped smooth things out by the time we were ready to drink this on day 2. Unusually red-fruited for a Paso syrah, just a touch candied but with good acid structure and some toasted walnut notes from the long barrel aging. Interesting but a bit simple overall, this worked okay with dry rubbed beef ribs but probably would have done better if they had been finished with barbecue sauce.
This was partially an experiment in extended aeration, so I'll hold off on an official number, but my gut reaction would be to put this at 87-88 if I was scoring...tasty enough, but not Tolo's best offering.